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The Oak Room

Reservations are required.

Call 995-3030 for reservations.

Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.

The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!

The Oak Room has been in operation since 1969 and has been directed by five Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.

The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.

A NOTE ABOUT THE MENU

This week’s Oak Room menu for February 25 through March 1 is the work of second year student Jaydon Bell.  Jaydon is originally from Watertown, SD. Jaydon was inspired by flavors experienced in California and loves to showcase his skills away from a traditional beef and potato South Dakota diet.

The Oak Room is now open for the spring semester.  For reservations, please call 605.995.3030 or email Tim Goldammer.

Starters

All patrons will also enjoy a variety of complimentary breads and rolls. 

Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.

Appetizers

  • Seafood Guacamole
  • Octopus Turnovers
  • Mahi Ceviche
  • Lamb Arancini

Soup

  • Soup du jour

Entreés

ENTREES

Deconstructed Gyro Plate: A house made roti flatbread served with avocado tzatziki sauce, romaine lettuce, roma tomato, red onion, cucumber, banana pepper, feta cheese and a choice of spicy garlic shrimp or lamb.

Vegetarian Stuffed Pesto Portabello: A grilled pesto portabello mushroom, stuffed with tri-colored quinoa, banana pepper and red onion, served on a bed of sundried tomato cauliflower mash.

Spicy Garlic Shrimp Taglierini: Taglierini pasta tossed in a beurre blanc sauce, served with spicy garlic marinated shrimp.

Reverse Seared Mahi: A sous vide mahi, marinated in a pineapple jalapeño reduction, topped with sweet and spicy mango chutney.  Served on coconut Israeli couscous with deep-fried Brussel sprouts.

Chicken Florentine Roulade:  Chicken breast stuffed with spinach, caramelized onions, ginger and goat cheese.  Served with roasted potato hash and topped with a sweet prosciutto cream sauce.

Dessert

An Oak Room dessert is simply not to be missed!  Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.

Ask your server about the Dessert of the Day!

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